Put the Golden Ratio ingredients in a pot and bring to a boil. Add the kabocha squash cut into big chunks, turn the heat to medium medium, and cover with aluminum foil placed on top of the simmering contents (otoshibuta).
Simmer until there's no liquid left in the pot, and it's done.
If the kabocha squash is still a little hard, just leave it with the foil and cook with the residual heat for about 5 minutes until softened.
Voila! Delicious simmered kabocha squash.
Story Behind this Recipe
I made simmered kabocha squash with my golden ratio.
This is very easy so I don't have any hints. If you want to make the kabocha squash lighter in color, reduce the soy sauce by 1 tablespoon. This golden ratio can be used for a lot of simmered dishes! Try your own variations to increase your repertoire!